Araştırma Makalesi
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Suillus granulatus’tan elde edilen etanolik ekstraktın antioksidan ve antimikrobiyal aktivitelerinin belirlenmesi

Yıl 2022, Cilt: 7 Sayı: 1, 7 - 12, 30.04.2022
https://doi.org/10.24880/maeuvfd.992073

Öz

Çalışmamızda, Suillus spp. mantarının kurumadde ve protein miktarları belirlendikten sonra etanolik ekstraksiyonlarının antioksidan ve antimikrobiyal aktiviteleri araştırılmıştır. Serbest radikal süpürme aktivitesi DPPH yöntemiyle belirlenirken fenolik madde içeriği HPLC cihazıyla tespit edilmiştir. Suillus spp.’nin antimikrobiyal aktivitesi Staphylococcus aureus, Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes ve Pseudomonas florescens mikroorganizmalarına karşı belirlenmiştir. Suillus spp. mantarının antioksidan kapasiteye sahip olduğu ve fenolik asit bakımından en yüksek miktarda bulunan fenolik bileşenlerin sırasıyla ellajik asit, kafeik asit ve gentisik asit olduğu tespit edilmiştir. Suillus ekstraktının S. aureus ve E. coli gelişimini inhibe ederken S. Typhimurium, L. monocytogenes ve P. florescens’in gelişimini baskıladığı tespit edilmiştir.

Teşekkür

Laboratuvar alt yapısının kullanıldığı Burdur Mehmet Akif Ersoy Üniversitesi, Bilimsel ve Teknoloji Uygulama ve Araştırma Merkezi’ne teşekkür ederiz.

Kaynakça

  • 1. Akgül H, Sevindik M, Akata I, Altuntaş D, Bal C, Doğan M. Macrolepiota procera (Scop.) Singer. Mantarının Ağır Metal İçeriklerinin ve Oksidatif Stres Durumunun Belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 2016; 20(3): 504-508.
  • 2. FAO (Food and Agricultural Organization). 2020. http://www.fao.org/3/y5489e/y5489e00.htm, (Erişim tarihi: 07.01.2021)
  • 3. Akgül H, Sevindik M, Coban C, Alli H, Selamoglu Z. New aproaches in traditional and complementary alternative medicine practices: Auricularia auricula and Trametes versicolor. J Tradit Med Clin Naturop. 2017; 6(239): 1-4.
  • 4. Sevindik M, Bal C, Akgül H. Comparison of Antioxidant Potentials of the Wild and Cultivated Forms of Edible Pleurotus ostreatus and Agaricus bisporus Mushrooms.Türk Yaşam Bilimleri Dergisi. 2018; 3(2):263-266.
  • 5. Öztürk A, Çopur Ö U. Mantar bileşenlerinin teröpatik etkileri. Bahçe. 2009; 38(1), 19-24. 2009.
  • 6. Ma L, Chen H, Dong P, Lu X. Anti-inflammatory and anticancer activities of extracts and compounds from the mushroom Inonotus obliquus. Food Chem. 2013; 139(1-4): 503-508.
  • 7. Cheung L M, Cheung P C, Ooi V E. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem. 2003; 81(2): 249-255.
  • 8. Alves M J, Ferreira I C, Dias J, Teixeira V, Martins A, Pintado M. A review on antimicrobial activity of mushroom (Basidiomycetes) extracts and isolated compounds. Planta med. 2012; 78(16): 1707-1718.
  • 9. Park Y K, Lee H B, Jeon E J, Jung H S, Kang M H. Chaga mushroom extract inhibits oxidative DNA damage in human lymphocytes as assessed by comet assay. Biofactors. 2004; 21(1-4): 109-112.
  • 10. Bobek P, Ginter E, Jurčovičová M, Kuniak L. Cholesterol-lowering effect of the mushroom Pleurotus ostreatus in hereditary hypercholesterolemic rats. Ann Nutr Metab. 1991: 35(4): 191-195.
  • 11. Friedman M. Mushroom polysaccharides: chemistry and antiobesity, antidiabetes, anticancer, and antibiotic properties in cells, rodents, and humans. Foods. 2016; 5(4): 80.
  • 12. Teplyakova T V, Psurtseva N V, Kosogova T A, Mazurkova N A, Khanin V A, Vlasenko V A. Antiviral activity of polyporoid mushrooms (higher Basidiomycetes) from Altai Mountains (Russia). Int j med mushrooms. 2012; 14(1).
  • 13. Talpur N A, Echard B W, Fan A Y, Jaffari O, Bagchi D, et al. Antihypertensive and metabolic effects of whole Maitake mushroom powder and its fractions in two rat strains. Mol cell biochem. 2002; 237(1-2): 129-136.
  • 14. Liu F, Ooi V E C, Liu W K, Chang S T. Immunomodulation and antitumor activity of polysaccharide-protein complex from the culture filtrates of a local edible mushroom, Tricholoma lobayense. Gen Pharmacol. 1996; 27(4): 621-624.
  • 15. Chun S, Chambers I V, Edga R, Chambers D. Perception of pork patties with shiitake (Lentinus edode P.) mushroom powder and sodium tripolyphosphate as measured by Korean and United States consumers. J Sens Stud. 2005; 20(2): 156-166.
  • 16. Im Chung S, Kim S Y, Nam Y J, Kang M Y. Development of surimi gel from king oyster mushroom and cuttlefish meat paste. Food Sci Bio. 2010; 19(1): 51-56.
  • 17. Kurt A, Gençcelep H. Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics. J Food Eng. 2018;237: 128-136.
  • 18. Choe J, Lee J, Jo K, Jo C, Song M, Jung S. Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages. Meat Sci. 2018; 143: 114-118.
  • 19. Kim J, Lee S M, Bae I Y, Park H G, Gyu Lee H, et al. (1–3)(1–6)‐β‐Glucan‐enriched materials from Lentinus edodes mushroom as a high‐fibre and low‐calorie flour substitute for baked foods. J Sci Food Agric. 2011; 91(10): 1915-1919.
  • 20. Sarwar S, Khalid A N.Diversity and phylogeny of suillus (suillaceae; boletales; basidiomycota) from coniferous forests of pakistan. Int J Agric Biol. 2014; 16(3): 489-497.
  • 21. Liu F Y, Luo K W, Yu Z M, Co N N, Wu S H, Wu P W, et al. Suillin from the mushroom Suillus placidus as potent apoptosis inducer in human hepatoma HepG2 cells. Chem Bio Interact. 2009; 181: 168–174.
  • 22. Vaz J A , Ferreira I C F R, Tavares C, Almeida G M, Martins A, Vasconcelos H M. Suillus collinitus methanolic extract increases p53 expression and causes cell cycle arrest and apoptosis in a breast cancer cell line, Food Chem. 2012 ; 135(2): 596–602,
  • 23. Reis F S, Heleno S A, Barros L, Sousa M J, Martins A, Santos-Buelga C. Toward the antioxidant and chemical characterization of mycorrhizal mushrooms from Northeast Portugal. J Food Sci. 2011; 76: 824–830.
  • 24. AOAC. 1990. Official Methods of Analyses. Association of Official Analytical Chemist. IAC, Arlington, VA, USA.
  • 25. Doğantürk M, Gürlek M E. Yetiştiricilikte Alternatif Gübre Olarak En Çok Tercih Edilen İki Salyangoz (Helix aspersa ve Achatina fulica) Gübresinin Fiziksel ve Kimyasal Özellikleri. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 2019; 9(2): 144-150. 2019.
  • 26. Selani M M, Contreras-Castillo C J, Shirahigue L D, Gallo C R, Plata-Oviedo M, Montes-Villanueva N D. Wine Industry Residues Extracts as Natural Antioxidants in Raw and Cooked Chicken Meat During Frozen Storage. Meat Sci. 2011; 88: 397-403.
  • 27. Erdoğan S, Soylu M K, Başer K H C. Bazı yabani mantarların antioksidan özellikleri. Nevşehir Bilim ve Teknoloji Dergisi. 2017; 6: 254-260.
  • 28. Gomes T, Caponio F, Alloggio V. Phenolic compounds of virgin olive oil:influence of paste preperation techniques. Food Chem 1999; 64: 203-209.
  • 29. Demirtas A, Ozturk H, Sudagidan M, Keyvan E, Yavuz O, Gulay O Y, et al. Effects of commercial aldehydes from green leaf volatiles (green odour) on rumen microbial population and fermentation profile in an artificial rumen (Rusitec). Anaerobe. 2019; 55: 83-92.
  • 30. Dikeman C L, Bauer L L, Flickinger E A, Fahey G C. Effects of stage of maturity and cooking on the chemical composition of select mushroom varieties. J Agric Food Chem. 2005; 53: 1130–1138.
  • 31. Ouzouni P, Riganakos K. Nutritional value and metal content profile of Greek wild edible fungi. Acta Alimentaria, 2007;36(1): 99-110.
  • 32. Petrovska B B. Protein fraction in edible Macedonian mushrooms. Europ Food Res Tech. 2001; 212(4): 469-472.
  • 33. Pereira E, Barros L, Martins A, Ferreira I C. Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats. Food Chem. 2012; 130(2): 394-403.
  • 34. reG, Pogoń K, Bernaś E, Skrzypczak A, Kapusta I. Vitamins, phenolics and antioxidant activity of culinary prepared Suillus luteus (L.) Roussel mushroom. LWT. 2014; 59(2): 701-706.
  • 35. Uzun Y, Gen H, Tun Y, Demirel K. Determination of protein and nitrogen fractions of wild edible mushrooms. Asian Journal of Chemistry. 2009; 21(4): 2769. 2009.
  • 36. Heleno S A, Barrosn L, Sousa M J, Martins A, Ferreira I C F R. Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity. Food Chem. 2010; 119:1443-1450.
  • 37. Aytar E C, Akata İ, Açık L. Antioxidant, Antimicrobial And Antı-Proliferative Activity Of Suillus Luteus (L.) Roussel Extracts. Journal Of Faculty Of Pharmacy Of Ankara University. 2020; 44(3): 373-387.
  • 38. Ribeiro B, Rangel J, Valentao P, Baptista P, Seabra R M, Andrade P B. Contents of carboxylic acids and two phenolics and antioxidant activity of dried Portuguese wild edible mushrooms. J Agric Food Chem. 2006; 54(22): 8530-8537.
  • 39. Ribeiro B, Andrade P B, Silva B M, Baptista P, Seabra R M, Valentão P. Comparative study on free amino acid composition of wild edible mushroom species. J Agric Food Chem. 2008; 56(22): 10973-10979.
  • 40. Reis F S, Stojković D, Barros L, Glamočlija J, Ćirić A, Soković M, et al. Can Suillus granulatus (L.) Roussel be classified as a functional food?. Food & function. 2014; 5(11): 2861-2869.
  • 41. Çayan F, Deveci E, Tel-Çayan G, Duru M E. Identification and quantification of phenolic acid compounds of twenty-six mushrooms by HPLC–DAD. Journal of Food Measurement and Characterization.2020; 14(3): 1690-1698.
  • 42. Yamaç M, Bilgili F. Antimicrobial activities of fruit bodies and/or mycelial cultures of some mushroom isolates. Pharm biol. 2006; 44(9): 660-667.
  • 43. Shen H S, Shao S, Chen J C, Zhou T. Antimicrobials from mushrooms for assuring food safety. Compr Rev Food Sci Food Saf. 2017; 16(2): 316-329.
  • 44. Klančnik A, Megušar P, Sterniša M, Jeršek B, Bucar F, Smole Možina S, et al. Aqueous Extracts of Wild Mushrooms Show Antimicrobial and Antiadhesion Activities against Bacteria and Fungi. Phytother Res. 2017; 31(12): 1971-1976.

Determination of antioxidant and antimicrobial activities of ethanolic extract from Suillus granulatus

Yıl 2022, Cilt: 7 Sayı: 1, 7 - 12, 30.04.2022
https://doi.org/10.24880/maeuvfd.992073

Öz

In this study, Suillus spp. after determining the dry matter and protein amounts of the mushroom, the antioxidant and antimicrobial activities of the ethanolic extracts were investigated. Free radical scavenging activity was determined by DPPH method and phenolic content was determined by HPLC. Antimicrobial activity of Suillus spp. was determined against microorganisms that Staphylococcus aureus, Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Pseudomonas florescens microorganisms. Suillus mushroom had a antioxidant activity and It was determined that the phenolic components with the highest amount of phenolic acid were ellagic acid, caffeic acid and gentisic acid, respectively. It was stated that Suillus extract inhibited the growth of S. aureus and E. coli, while suppressing the growth of S. Typhimurium, L. monocytogenes and P. florescens.

Kaynakça

  • 1. Akgül H, Sevindik M, Akata I, Altuntaş D, Bal C, Doğan M. Macrolepiota procera (Scop.) Singer. Mantarının Ağır Metal İçeriklerinin ve Oksidatif Stres Durumunun Belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 2016; 20(3): 504-508.
  • 2. FAO (Food and Agricultural Organization). 2020. http://www.fao.org/3/y5489e/y5489e00.htm, (Erişim tarihi: 07.01.2021)
  • 3. Akgül H, Sevindik M, Coban C, Alli H, Selamoglu Z. New aproaches in traditional and complementary alternative medicine practices: Auricularia auricula and Trametes versicolor. J Tradit Med Clin Naturop. 2017; 6(239): 1-4.
  • 4. Sevindik M, Bal C, Akgül H. Comparison of Antioxidant Potentials of the Wild and Cultivated Forms of Edible Pleurotus ostreatus and Agaricus bisporus Mushrooms.Türk Yaşam Bilimleri Dergisi. 2018; 3(2):263-266.
  • 5. Öztürk A, Çopur Ö U. Mantar bileşenlerinin teröpatik etkileri. Bahçe. 2009; 38(1), 19-24. 2009.
  • 6. Ma L, Chen H, Dong P, Lu X. Anti-inflammatory and anticancer activities of extracts and compounds from the mushroom Inonotus obliquus. Food Chem. 2013; 139(1-4): 503-508.
  • 7. Cheung L M, Cheung P C, Ooi V E. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem. 2003; 81(2): 249-255.
  • 8. Alves M J, Ferreira I C, Dias J, Teixeira V, Martins A, Pintado M. A review on antimicrobial activity of mushroom (Basidiomycetes) extracts and isolated compounds. Planta med. 2012; 78(16): 1707-1718.
  • 9. Park Y K, Lee H B, Jeon E J, Jung H S, Kang M H. Chaga mushroom extract inhibits oxidative DNA damage in human lymphocytes as assessed by comet assay. Biofactors. 2004; 21(1-4): 109-112.
  • 10. Bobek P, Ginter E, Jurčovičová M, Kuniak L. Cholesterol-lowering effect of the mushroom Pleurotus ostreatus in hereditary hypercholesterolemic rats. Ann Nutr Metab. 1991: 35(4): 191-195.
  • 11. Friedman M. Mushroom polysaccharides: chemistry and antiobesity, antidiabetes, anticancer, and antibiotic properties in cells, rodents, and humans. Foods. 2016; 5(4): 80.
  • 12. Teplyakova T V, Psurtseva N V, Kosogova T A, Mazurkova N A, Khanin V A, Vlasenko V A. Antiviral activity of polyporoid mushrooms (higher Basidiomycetes) from Altai Mountains (Russia). Int j med mushrooms. 2012; 14(1).
  • 13. Talpur N A, Echard B W, Fan A Y, Jaffari O, Bagchi D, et al. Antihypertensive and metabolic effects of whole Maitake mushroom powder and its fractions in two rat strains. Mol cell biochem. 2002; 237(1-2): 129-136.
  • 14. Liu F, Ooi V E C, Liu W K, Chang S T. Immunomodulation and antitumor activity of polysaccharide-protein complex from the culture filtrates of a local edible mushroom, Tricholoma lobayense. Gen Pharmacol. 1996; 27(4): 621-624.
  • 15. Chun S, Chambers I V, Edga R, Chambers D. Perception of pork patties with shiitake (Lentinus edode P.) mushroom powder and sodium tripolyphosphate as measured by Korean and United States consumers. J Sens Stud. 2005; 20(2): 156-166.
  • 16. Im Chung S, Kim S Y, Nam Y J, Kang M Y. Development of surimi gel from king oyster mushroom and cuttlefish meat paste. Food Sci Bio. 2010; 19(1): 51-56.
  • 17. Kurt A, Gençcelep H. Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics. J Food Eng. 2018;237: 128-136.
  • 18. Choe J, Lee J, Jo K, Jo C, Song M, Jung S. Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages. Meat Sci. 2018; 143: 114-118.
  • 19. Kim J, Lee S M, Bae I Y, Park H G, Gyu Lee H, et al. (1–3)(1–6)‐β‐Glucan‐enriched materials from Lentinus edodes mushroom as a high‐fibre and low‐calorie flour substitute for baked foods. J Sci Food Agric. 2011; 91(10): 1915-1919.
  • 20. Sarwar S, Khalid A N.Diversity and phylogeny of suillus (suillaceae; boletales; basidiomycota) from coniferous forests of pakistan. Int J Agric Biol. 2014; 16(3): 489-497.
  • 21. Liu F Y, Luo K W, Yu Z M, Co N N, Wu S H, Wu P W, et al. Suillin from the mushroom Suillus placidus as potent apoptosis inducer in human hepatoma HepG2 cells. Chem Bio Interact. 2009; 181: 168–174.
  • 22. Vaz J A , Ferreira I C F R, Tavares C, Almeida G M, Martins A, Vasconcelos H M. Suillus collinitus methanolic extract increases p53 expression and causes cell cycle arrest and apoptosis in a breast cancer cell line, Food Chem. 2012 ; 135(2): 596–602,
  • 23. Reis F S, Heleno S A, Barros L, Sousa M J, Martins A, Santos-Buelga C. Toward the antioxidant and chemical characterization of mycorrhizal mushrooms from Northeast Portugal. J Food Sci. 2011; 76: 824–830.
  • 24. AOAC. 1990. Official Methods of Analyses. Association of Official Analytical Chemist. IAC, Arlington, VA, USA.
  • 25. Doğantürk M, Gürlek M E. Yetiştiricilikte Alternatif Gübre Olarak En Çok Tercih Edilen İki Salyangoz (Helix aspersa ve Achatina fulica) Gübresinin Fiziksel ve Kimyasal Özellikleri. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 2019; 9(2): 144-150. 2019.
  • 26. Selani M M, Contreras-Castillo C J, Shirahigue L D, Gallo C R, Plata-Oviedo M, Montes-Villanueva N D. Wine Industry Residues Extracts as Natural Antioxidants in Raw and Cooked Chicken Meat During Frozen Storage. Meat Sci. 2011; 88: 397-403.
  • 27. Erdoğan S, Soylu M K, Başer K H C. Bazı yabani mantarların antioksidan özellikleri. Nevşehir Bilim ve Teknoloji Dergisi. 2017; 6: 254-260.
  • 28. Gomes T, Caponio F, Alloggio V. Phenolic compounds of virgin olive oil:influence of paste preperation techniques. Food Chem 1999; 64: 203-209.
  • 29. Demirtas A, Ozturk H, Sudagidan M, Keyvan E, Yavuz O, Gulay O Y, et al. Effects of commercial aldehydes from green leaf volatiles (green odour) on rumen microbial population and fermentation profile in an artificial rumen (Rusitec). Anaerobe. 2019; 55: 83-92.
  • 30. Dikeman C L, Bauer L L, Flickinger E A, Fahey G C. Effects of stage of maturity and cooking on the chemical composition of select mushroom varieties. J Agric Food Chem. 2005; 53: 1130–1138.
  • 31. Ouzouni P, Riganakos K. Nutritional value and metal content profile of Greek wild edible fungi. Acta Alimentaria, 2007;36(1): 99-110.
  • 32. Petrovska B B. Protein fraction in edible Macedonian mushrooms. Europ Food Res Tech. 2001; 212(4): 469-472.
  • 33. Pereira E, Barros L, Martins A, Ferreira I C. Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats. Food Chem. 2012; 130(2): 394-403.
  • 34. reG, Pogoń K, Bernaś E, Skrzypczak A, Kapusta I. Vitamins, phenolics and antioxidant activity of culinary prepared Suillus luteus (L.) Roussel mushroom. LWT. 2014; 59(2): 701-706.
  • 35. Uzun Y, Gen H, Tun Y, Demirel K. Determination of protein and nitrogen fractions of wild edible mushrooms. Asian Journal of Chemistry. 2009; 21(4): 2769. 2009.
  • 36. Heleno S A, Barrosn L, Sousa M J, Martins A, Ferreira I C F R. Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity. Food Chem. 2010; 119:1443-1450.
  • 37. Aytar E C, Akata İ, Açık L. Antioxidant, Antimicrobial And Antı-Proliferative Activity Of Suillus Luteus (L.) Roussel Extracts. Journal Of Faculty Of Pharmacy Of Ankara University. 2020; 44(3): 373-387.
  • 38. Ribeiro B, Rangel J, Valentao P, Baptista P, Seabra R M, Andrade P B. Contents of carboxylic acids and two phenolics and antioxidant activity of dried Portuguese wild edible mushrooms. J Agric Food Chem. 2006; 54(22): 8530-8537.
  • 39. Ribeiro B, Andrade P B, Silva B M, Baptista P, Seabra R M, Valentão P. Comparative study on free amino acid composition of wild edible mushroom species. J Agric Food Chem. 2008; 56(22): 10973-10979.
  • 40. Reis F S, Stojković D, Barros L, Glamočlija J, Ćirić A, Soković M, et al. Can Suillus granulatus (L.) Roussel be classified as a functional food?. Food & function. 2014; 5(11): 2861-2869.
  • 41. Çayan F, Deveci E, Tel-Çayan G, Duru M E. Identification and quantification of phenolic acid compounds of twenty-six mushrooms by HPLC–DAD. Journal of Food Measurement and Characterization.2020; 14(3): 1690-1698.
  • 42. Yamaç M, Bilgili F. Antimicrobial activities of fruit bodies and/or mycelial cultures of some mushroom isolates. Pharm biol. 2006; 44(9): 660-667.
  • 43. Shen H S, Shao S, Chen J C, Zhou T. Antimicrobials from mushrooms for assuring food safety. Compr Rev Food Sci Food Saf. 2017; 16(2): 316-329.
  • 44. Klančnik A, Megušar P, Sterniša M, Jeršek B, Bucar F, Smole Možina S, et al. Aqueous Extracts of Wild Mushrooms Show Antimicrobial and Antiadhesion Activities against Bacteria and Fungi. Phytother Res. 2017; 31(12): 1971-1976.
Toplam 44 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Sağlık Kurumları Yönetimi
Bölüm Araştırma Makaleleri
Yazarlar

Ali Soyuçok 0000-0003-2626-5827

Mahmut Doğantürk 0000-0003-1133-6792

Orhan Yavuz 0000-0002-9263-657X

Cahit Burak Küçükiğci 0000-0001-9317-7013

Ali Kıyak Bu kişi benim 0000-0002-6631-7778

Yayımlanma Tarihi 30 Nisan 2022
Gönderilme Tarihi 7 Eylül 2021
Yayımlandığı Sayı Yıl 2022 Cilt: 7 Sayı: 1

Kaynak Göster

APA Soyuçok, A., Doğantürk, M., Yavuz, O., Küçükiğci, C. B., vd. (2022). Determination of antioxidant and antimicrobial activities of ethanolic extract from Suillus granulatus. Veterinary Journal of Mehmet Akif Ersoy University, 7(1), 7-12. https://doi.org/10.24880/maeuvfd.992073